Finding health information online is easy. Cutting through the clutter and getting facts is very difficult. There’s a cacophony of voices, each saying something different. The confusion worsens when charlatans provide false hope and bad advice.

But there is a glimmer of hope. Scientists and researchers are working to debunk the most egregious health myths and educate Americans with evidence-based, factual information. Let’s call them skeptics, myth-busters or debunkers. In any case, this group is collectively using science to fight back against the pseudoscience (like fad diets and quack cancer cures). What advice do they offer so we find better information online? I spoke to four myth-busters to find out.

Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought to you today with the support of iwaspoisoned.com.

Three days before 2018 arrived, officials from the Centers for Disease Control and Prevention (CDC) announced they were investigating a foodborne E. coli outbreak that ultimately resulted in one death and sickened at least 25 people in 15 states. “Leafy greens” were identified as the likely source, but the Food and Drug Administration (FDA) continues to work with state and local partners to determine the specific products that made people ill and where they were grown, distributed and sold, all with the goal of finding points where the E. coli contamination might have occurred.

Plenty has been said about insects as an alternative source of protein with environmental benefits. And for good reason. The Food and Agriculture Organization of the United Nations predicts that by 2050 the world population will be 9.1 billion, which they say will require us to increase food production by 70 per cent. And as early as 2013, the FAO started promoting insects as an “unexplored nutrition source that can help address global food insecurity.”

In the current global food market, consumers are more concerned than ever about the food that they eat. Within this framework, several legal actions have been launched by European Union (EU) countries, United States of America (USA), and China, among other countries, in order to guarantee food safety.

Our client is known around the world as the founder of non-dairy food products and the leading supporter and solutions provider to the Food Service, In-Store Bakery and Retail marketplaces. They are one of the world’s premier family-owned food companies with more than $3B in sales. They currently have a new opportunity for an International Quality Manager at their location in upstate New York.

Food scientists and chefs have long been looking for ways to replicate the taste of meat without actually using meat. In China, for example, protein-rich tofu , bean curd, is a meat substitute. CGTN’s Mark Niu took a look at a new wave of startups, pushing the idea much further, by going to the “cellular level.”

NASA astronauts Scott Kelly (R) and Kjell Lindgren get ready to eat the first food grown and harvested in space on the International Space Station on Aug. 10, 2015. What they’re eating was not made from human waste, but that could change in the future. NASA via Getty Images

Frequent family meals have consistently been associated with better health outcomes in children. It should come as no surprise that USDA nutrition employees were one of the first groups within our Department to formally convene around our new USDA Strategic Goals. That’s why USDA’s Office of the Chief Scientist (OCS) hosted a first-of-its-kind USDA Intra-Departmental Nutrition Workshop Series. More than 70 staff from across the Department participated, with the goal of maximizing USDA nutrition-relevant agencies’ individual and collective abilities to ensure data-driven approaches to provide Americans with safe, nutritious, and secure food.

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Moira is by far the best recruiter I have ever worked with. She goes beyond what’s expected of her, not only finding the perfect fit for both the candidate and the employer, but also making sure the candidate feels comfortable throughout the interview process. She was always up front with information and gave me tips on how to communicate with each person I interviewed with. She truly cares about the candidate and the employer and what’s best for each, not just filling a position and moving on.

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I have known Moira McGrath since 1993. She is a true professional with a vast knowledge of the Food and Beverage industry. She is approachable, honest, trustworthy and a true pleasure to work with. She has placed me in two excellent roles and I am grateful for her “partnership” in the process.